Instruction manual C4246
18
19
Please keep this instruction manual for future reference
Please keep this instruction manual for future reference
Instruction manual C4246
T E M P E R AT U R E S A N D T I M E S F O R M A I N OV E N C O O K I N G :
D I S H E S
T E M P E R AT U R E ( ˚ C )
T I M E
( M I N S )
S W E E T
Short pastry flan
Fruit pie/tart
Shortcake biscuits
Savoury biscuits
200
200
200
200
190
190
190
190
8-10
25-35
10-15
15-20
M E AT
Slow roast
Quick roast
Meat loaf
175
200
200
170
190
190
12-15
12-15
30-40
P O U LT RY
Duck 1.5-2kg
Goose 3 kg
Roast chicken
Turkey 5kg
200
200
200
175
170
180
190
150
120-180
150-210
60-90
240
G A M E
Hare
Haunch of venison
200
175
180
175
60-90
90-180
Frozen meat should be thoroughly thawed before cooking. For large joints it is advisable to
thaw overnight.
› Frozen poultry should be thoroughly thawed before cooking, the time required depends on
the size of the bird e.g. a large turkey may take up to 48 hours to thaw.
› Adjust the shelf position so the meat or poultry will be in the centre of the oven.
› The times given in the roasting guide are only approximate because the size and age of the
bird will influence cooking times as will the shape of a joint and the proportion of bone.
R OA S T I N G G U I D E :
C O O K I N G I N OV E N
1 8 0 ˚ C FA N H E AT
2 0 0 ˚ C C O N V E N T I O N A L H E AT
T I M E
B E E F
Rare
Medium
Well done
20 minutes per 450g (1lb) plus 20 minutes
25 minutes per 450g (1lb) plus 20 minutes
30 minutes per 450g (1lb) plus 30 minutes
L A M B
Medium
Well done
25 minutes per 450g (1lb) plus 25 minutes
30 minutes per 450g (1lb) plus 30 minutes
P O R K
35 minutes per 450g (1lb) plus 35 minutes
F OW L
20 minutes per 450g (1lb) plus 20 minutes
N OT E :
› If you are cooking a very large turkey, we recommend that it is turned around halfway
through cooking, so that both legs will be cooked evenly.
› Remove any excess fat from the tin before turning, to prevent any fat splashing.
› When cooking stuffed meat or poultry calculate the cooking time from the total weight of
the meat plus the stuffing.
› For joints cooked in foil and for lidded casseroles, add 5 minutes per 450g (1lb) to the
calculated cooking time.
› Smaller joints weighing less than 1.25 kg (2lb) may require 5 minutes per 450g (1lb) extra
cooking time.
C O N D E N S AT I O N D U R I N G C O O K I N G :
When food with a high moisture content or frozen food products are cooked, increased
condensation can accumulate in the oven cavity and on the inner door glass. This is normal and
due to high moisture content in the oven cavity, it is not a defect with the oven. To help reduce
condensation, you can preheat the oven to the required temperature before putting the food into
the oven cavity. When opening the oven door, hot air and steam may escape, so take care when
opening the door and always use oven gloves. If condensation is present on the inner glass when
the door is opened during cooking this may on occasions drip onto the floor, if this occurs, we
suggest immediately wiping this away.
